Thursday, March 1, 2012

Artichoke and Bruschetta Pasta



 This Friday Presto Pasta Nights turn 5. FIVE!! Thats a long time for a successful blogging party to run, and keep going strong. Once Upon a Feast is where it's all happening, so head over Friday for the party.

To help celebrate I finally made a pasta dish I have been thinking about for months. This can be changed in so  many ways. Leave the chicken out for a meatless entree or a side dish, it's also a great place for leftover cooked chicken. Change the cheeses to fit your tastes or use fresh tomatoes in place of the bruschetta.



2 large boneless skinless chicken breasts
Salt
Olive oil
1 (8 oz) can artichoke hearts (not marinated), chopped
2 handfuls of fresh spinach
4 cloves garlic
8 oz. pasta
3 c. half-an-half
1 Tbsp cornstarch
1/4 c. pine nuts, chopped
1 c. brushetta*
crumbled feta cheese (or grated asiago)

Cook the pasta is lightly salted water until tender.

Trim the chicken and cut in half lengthwise. Season with salt and cook on both side in olive oil until golden brown and cooked through. Remove from pan.

Add the artichoke hearts to the pan and cook a few minutes. Remove from heat and add the spinach and garlic. Let sit like that until the pasta is cooked. Meanwhile combine the cornstarch and half-an-half until smooth. When the pasta is done, drain and add to the pan. Return the pan to the heat and add the half-an-half and cook until thick. 

Remove from the heat and taste for salt and adjust as needed. Stir int he pine nuts. 
Top with bruschetta and crumbled feta or grated asiago. 

*I like to use the bottled bruschetta from Sam's club, just make sure to drain it a little, it has a lot of liquid with it. Homemade, another brand, or even fresh tomatoes all work. 

Happy Birthday and enjoy!

1 comment:

  1. What a terrific birthday treat! Thanks so much for being a big part of Presto Pasta Nights.

    ReplyDelete